This kachories are our family favorites. Crispy outside and moisty inside.......they are little pieces of awesomeness :) My hubby loves to eat them just as it is with some green and temerind chatneys while I take my time making a kachori chat and dig in ;) A perfect teatime snack especially when it is raining outside. If you are too health conscious than go ahead and bake them instead of frying.....they will still come out delicious :)
Ingredients: serving size: 4 people
For outer layer:
All purpose flour: 1+1/2 cup
Suji: 2 tbs
Oil/ghee: 1+1/2 tbs
Water
Salt to taste
For stuffing:
Onion: 1 medium
Ginger paste: 1 tbs
Garlic paste: 1 tbs
Green chilli paste: 1 tbs
Green peas: 1 small pack
Salt to taste
Turmeric: 1 tsp
Asafetida: 1 tsp
Chilli powder: 1/2 tbs
Dhana-jeera powder: 1 tbs
Sugar: 1 tbs
Lime/aamchur powder: 1 lime juice/1 tbstbs
Recipe:
In a big bowl, combine all purpose flour, suji, salt, oil/ghee and mix well. Let it aside for 5 minutes. Add water little by little and prepare a dough like paratha. Not too soft, not too hard.
Wash and crush green peas and set aside.
In a pan, heat some oil, add asafetida and turmeric. Add finely chopped onion, little salt and cook it till little brown.
Add ginger, garlic, green chilli paste and let it cook for couple of minutes.
Add green peas, salt and cook on low- medium flame. Cook until you have dry mixture,
It should not stick to your spoon anymore. This will take a long time. You can also microwave it to dry all the moisture. It is very important that all moisture go away, otherwise kacories will not be able to stay crisp for longer.
Once cooked, add chilli powder, sugar, dhanajeera powder, lemon n juice/aamchur powder. Taste and correct all the spices.
Roll small chapati from dough, stuff little of the mixture with a spoon, seal off and discard extra dough. Make sure to keep rolling the stuffed kachori in between your palms to make it perfect round.
Heat some oil and fry these kachories at medium flame till golden brown.
Enjoy with chatneys or tea :)
Ingredients: serving size: 4 people
For outer layer:
All purpose flour: 1+1/2 cup
Suji: 2 tbs
Oil/ghee: 1+1/2 tbs
Water
Salt to taste
For stuffing:
Onion: 1 medium
Ginger paste: 1 tbs
Garlic paste: 1 tbs
Green chilli paste: 1 tbs
Green peas: 1 small pack
Salt to taste
Turmeric: 1 tsp
Asafetida: 1 tsp
Chilli powder: 1/2 tbs
Dhana-jeera powder: 1 tbs
Sugar: 1 tbs
Lime/aamchur powder: 1 lime juice/1 tbstbs
Recipe:
In a big bowl, combine all purpose flour, suji, salt, oil/ghee and mix well. Let it aside for 5 minutes. Add water little by little and prepare a dough like paratha. Not too soft, not too hard.
Wash and crush green peas and set aside.
In a pan, heat some oil, add asafetida and turmeric. Add finely chopped onion, little salt and cook it till little brown.
Add ginger, garlic, green chilli paste and let it cook for couple of minutes.
Add green peas, salt and cook on low- medium flame. Cook until you have dry mixture,
It should not stick to your spoon anymore. This will take a long time. You can also microwave it to dry all the moisture. It is very important that all moisture go away, otherwise kacories will not be able to stay crisp for longer.
Once cooked, add chilli powder, sugar, dhanajeera powder, lemon n juice/aamchur powder. Taste and correct all the spices.
Roll small chapati from dough, stuff little of the mixture with a spoon, seal off and discard extra dough. Make sure to keep rolling the stuffed kachori in between your palms to make it perfect round.
Heat some oil and fry these kachories at medium flame till golden brown.
Enjoy with chatneys or tea :)
No comments:
Post a Comment